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Portobello Pesto Pizzas
with Italian pasta salad

Active: 30 min Total: 30 min

These vegetable-based pizzas have been a long-time favorite in our members' kitchens since May 2014. We add a pasta salad to round out this Italian inspired dinner.

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Ingredients

Servings:
4
Metric
Italian Pasta Salad with Peppers and Cucumbers:
  • Pasta, fusilli - 6 oz (sub any pasta shape)
  • Bell peppers, red - 1, chopped
  • Cucumbers - 10 oz, chopped
  • Olives, any pitted (5 oz / 142 g) - 1 can, drained and rinsed (look for pre-sliced to save time)
  • Italian seasoning - 1 tsp
  • Honey - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Vinegar, red wine - 1 1/2 Tbsp
  • Oil, olive - 2 Tbsp
Portobello Pesto Pizzas:
  • Mushrooms, portobello - 4
  • Tomatoes, medium - 2, sliced
  • Cheese, fresh mozzarella - 5 oz, sliced
  • Oil, cooking - 2 Tbsp
  • Foil - for grilling
  • Pesto (leftover from Monday) - ~6 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Cook pasta - (If prepping right before cooking, get oven / grill heating while pasta cooks.) Boil pasta according to package directions. If using right away, rinse under tap water to cool. (Can be done up to 5 days ahead)
  2. Bell peppers / Cucumbers - Prep as directed and combine. (Can be done up to 4 days ahead)
  3. Portobello mushrooms - Remove stems. Using the side of a spoon, scrape out the inside gills (the dark ridge-y stuff). (Can be done up to 3 days ahead)
  4. Tomatoes / Cheese - Prep as directed.
  5. Olives - Drain and rinse olives. (Chop into slices if not already sliced.)

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Make

  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Clean grates and brush with some oil.
  2. If cooking in the oven: Heat oven to 400F / 204C degrees.
  3. {Grill}: Brush portobello mushrooms with cooking oil (both sides). Grill on both sides until grill marks appear, 3 to 4 minutes per side. Place mushrooms stem-side up (even though the stems are gone) on a piece of foil on a portion of the grill that is not over direct heat. Spoon pesto into mushrooms. Top with a slice of tomato and then a slice of cheese. Close the lid and continue cooking until cheese is melted, 5 to 6 minutes more.
  4. {Oven}: Brush portobello mushrooms with cooking oil (both sides). Place portobellos cap side down (or stem-side up, even though the stems are gone) on a sheet pan. Spoon pesto into mushrooms. Top with a slice of tomato and then a slice of cheese. Bake in the oven for 15 to 18 minutes, until cheese is bubbly.
  5. While mushrooms cook, whisk together Italian seasoning, honey, mustard, vinegar, and olive oil in a mixing bowl. Add pasta, bell peppers, cucumbers, and olives and toss to combine. Season with some salt and pepper.
  6. Serve mushrooms with pasta salad on the side. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (39)
No ratings yet.
Gluten-free (0)
Paleo (6)
Vegetarian (6)

35 reviews

Super easy to make up for potsticker night. Not normally a pasta salad person, nor do I love olives, but this salad/dressing combo was tasty!

By: Jessica
Posted: May 02, 2019
Diet: Original
0 Helpful

I will never not give a portobello mushroom 5-stars. They're so surprisingly delicious every time. We used cheap cheese though, so that kind of ruined it. The pasta salad was pretty good for pasta salad. Might go with a smaller pasta shape if we were to make again, just because it was hard to get a little bit of everything on the fork!

By: Jenna
Posted: May 02, 2019
Diet: Original
0 Helpful

Great! We used baby portobello mushrooms for “pizza poppers”.

By: Matt
Posted: May 02, 2019
Diet: Original
0 Helpful

Loved these! I have some picky toddlers, so I made it with turkey burgers instead of mushrooms and added cheddar cheese to the salad in place of the olives. I will definitely be making the pasta salad again in the near future.

By: Lindsey
Posted: May 02, 2019
Diet: Original
0 Helpful

Good, just not great--although I used premade pesto, so fresh would probably kick the flavor up a notch. Easy, fairly quick meal. As other reviewers noted, next time I'd bake the mushrooms on a rack since they release so much liquid.

By: Kelley
Posted: May 02, 2019
Diet: Original
0 Helpful

Instant fav for the whole family! Loved the flavor of the portobello caps and the pasta salad was a nice compliment.

By: Bianca
Posted: Apr 30, 2019
Diet: Original
0 Helpful